Station Buffet—back to Reception Main Page | Functions

Carved Station

Served with House Demi Rolls,
and Assorted Condiments

Select two:

Grand Marnier Ham

Pork Loin

Stuffed with Sage Bread Crumbs, an Apple Curry Stuffing or Seasoned with Rosemary & Garlic

Turkey Breast

Prepared with Lincklaen Spices

Beef Tenderloin

Choice of Hazelnut Encrusted
or Cracked Peppercorn Encrusted.

Starch & Vegetable Station

Choice of two:

Chantilly Potatoes

Country Potatoes

Roasted Potatoes

Garlic Mashed Potatoes

Sweet Potatoes

Risotto

Rice Pilaf

Grilled Seasonal Vegetables

Wild Mushroom Ragout

served in a Port Wine, Herb & Garlic Sauce

Spinach

Sauteed Vegetables

Freshly Steamed Broccoli
served in a Butter Sauce

Ratouille: Eggplant, Tomatoes, Zucchini,
and Yellow Squash, stewed with Fresh Herbs

Pasta Station

Choice of two:

Penne, Bowtie, Rotini or Cheese Tortellini

Sauce Choices

Chipotle Vegetable Cream

Tomato Basil

Pesto Oil

Alfredo

Putanesca

Garlic White Wine

Traditional Meat Sauce

Mushroom Alfredo

Vegetable Marinara Fradiavolo

Smoked Gouda Alfredo Cream Sauce

Vodka Cream

Salad Station

Caesar Salad

Wild Greens Salad

Mixed Greens

with Grapes & Sunflower Seeds

Green Bean Salad

Green Beans tossed with Roasted Peppers, Romaine Lettuce,Olives, & an Italian Herb Vinaigrette

Spinach Salad
Bacon, Mandarin Oranges, and
Honey Mustard Dressing tossed in Spinach

Tomato & Mozzarella

Tomato, Mozzarella & Basil

Salad tray

topped with a Basil Caper Dressing

Salad Niscois

Tarragon Potato & Pasta Salad

with your choice of Vinegar or Mayonnaise

Panned Entrées

Chicken

Vegetable Chicken Roulade

served with a Béchamel Sauce

Pan Seared Chicken

smothered with Wild Mushroom Velouté

Grilled Chicken

topped with Spinach, Mandarin Oranges, Almonds & Red Onions

Pan Seared Chicken Marsala,

served with Rice

Beef

Shaved Barbeque Beef

Sliced Prime Rib or Beef Tenderloin with Bernaise Sauce or Au Jus

Pork

Pork Pizziaola

simmered in tomatoes, peppers, herbs & melted cheese

Asian Barbequed, Glazed sliced Pork Loin,

served with Rice Pilaf

Seafood

Baked Salmon Piccata

served over Seared Greens

Horseradish & Cracker encrusted Salmon Filet

with a Niso Dijon

Baked Salmon Filet

topped with a Dill Beurre Blanc

Parker House Cracker Encrusted Scrod

served with Lemon & Seared Greens

Scrod Francaise

topped with a Lemon, Garlic & Herb White Wine Sauce

Shrimp and/or Scallops Stir Fry

with Asian Vegetables & Lomein Noodles

Shrimp and/or Scallops Pan Seared

with a Fennel & Pepper Anisette

Salmon Filet wrapped in a puff Pastry